Biscoff Banana Bread … eggless, wholewheat, one bowl, fuss free and just so delicious, you must bake this soon! It might not look very pretty and banana breads generally don’t, but the taste, OH MY! This is the most addictive one I’ve baked yet, and I’ve baked many!
Sunday usually begins with baking my favourite eggless banana bread, and this time I gave it a Lotus Biscoff twist. Played around with ingredients yesterday what with a half jar of smooth Biscoff spread staring at me, and came up with the most amazing banana bread with deep caramel flavours.
My Eggless Whole-wheat Biscoff Banana Bread is very, very indulgent. It’s also very moist and satisfying. The simplest recipe ever, one bowl and hand mixed, this is a great breakfast, tiffin or snack option. Use oil instead of clarified butter/ghee and make this vegan since Biscoff is a vegan plant based product.
Dare I also say dessert? Yes, that too! I love to reheat thick slices, 15-30 seconds in the microwave, and serve them with a drizzle of melted Biscoff or a scoop of good quality vanilla ice cream! Enjoy!
If you’re looking for more inspiration of the Biscoff type, and I don’t blame you for that, I’ve got you covered! You can find a whole selection of reels on my Instagram handle at Passionate About Baking. I absolutely love making desserts with this delicious and addictive Lotus Biscoff spread and can offer you a delicious Biscoff dessert recipe for each day of the week! They’re all eggless recipes too. How’s that?
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
Eggless Whole-wheat Biscoff Banana Bread
Ingredients
- 80 g clarified butter/ghee melted
- 100 g smooth Biscoff spread melted
- 165 g 2 medium ripe bananas mashed well
- 100 g castor sugar
- 180 g whole wheat flour/aata
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1/4 cup chocolate chips
- To top
- 3 broken up Biscoff biscuits & chocolate chips
Instructions
- Preheat the oven to 180C. Line a 8″x4″ loaf tin with baking parchment.
- Add the ingredients to a large bowl and stir lightly to combine until just mixed.
- Transfer to the prepared loaf tin and bake for 40-45 minutes/until the tester comes out clean, tenting the top after 14 minutes to stop it from overbrowning.
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